Forgive me, follower(s), for I have sinned. I went to the grocery store today hungry. Very hungry. Like right out of the gym, no breakfast hungry. Always a bad idea.
What happens when I go to the store hungry, is that I get something in my head that I have to eat. Usually it’s something super fattening like a three-cheese grilled cheese sandwich with bacon and tomato smothered in butter and fried until crisp on the outside and oozy on the inside. Yum.
Images of flavorful, fattening foods fill my head. I think of entire meals that I want to prepare and snack through while I’m cooking. My stomach screams for carbs and sauces and cheese and salt.
As I entered Food Emporium, the voices took over and I knew there was no way to escape. At first I wasn’t sure what the voices were saying…Then they got louder and louder…’Frittata…’, ‘Frittata’ they called to me.
I had to make one. Had to. And I googled hoping to find a healthy, smaller solution to the traditional dish.
But every frittata recipe I found called for like a million billion eggs and fatty meats like sausage and bacon and russet potatoes and heavy cheeses and a brunch party of 8.
There were not – as you might imagine – seven additional people coming to brunch at my apartment today. Nor did I want to max out my daily targeted caloric intake with meats and potatoes and fattiest of cheeses. Thankfully, paring down is what I do and if I wanted a frittata, damnit! I was going to find a way!
Sweet and Petite Frittata with Sweet Potatoes and Broccoli (Serves 2)
1. Peel about 1.5 inches of a medium sized sweet potato and slice in half. Then CAREFULLY slice the halves very thin on a mandolin – or with a knife.
CAUTION: the mandolin is a tool of death. I lost the top of a finger last year – shaved it right off – had to throw out those yellow squash. So, Please! Use the gripper/hand protector thing and go much slower than you think you have to…
2. Slice about 4 small florets of broccoli into bite size pieces
3. In a non-stick, oven safe 10inch fry pan (I used my All-clad one), heat 1 tbsp of olive oil over medium to med/high heat. Add the vegetables and saute until softened – about 6-8 minutes
4. In a bowl, whisk together three eggs and 1/4 cup of milk. I used 2% – but, really whole milk would be more delicious…just sayin’
Add salt and pepper to taste – I used about a tsp of Jane’s Krazy Mixed Up Salt – because it has all the good stuff – like one stop spicing.
5. Once the vegetables are softened, pour the egg mixture over the vegetables
6. As the egg mixture starts to dry, gently push them in toward the center of the pan with a spatula and allow the wetter mixture to flow out to the edges
7. Once the mixture looks dry – add 1/4 cup of Mozzarella Cheese – sliced or shredded. I didn’t feel like getting out my shredder, so I sliced pretty thin to ensure melty-ness.
8. Pop the pan into the oven and bake for 10 – 12 minutes until golden brown
9. Allow to cool for about :05 mins, garnish with fresh, chopped parsley and then transfer to a plate, slice and serve
The frittata is a very versatile dish. Really, you can put anything you want in it – within reason. And, you can make it for a large brunch, for just you or, of course, for two.
I got lucky today. When shopping hungry in the past, I’ve come home with bags of expensive food stuffs that were more than I could ever consume.
Today, I beat the hunger pangs and emerged from the grocery store with just two bags of pretty much essentials and a bill of only $25. I escaped a potentially disastrous and calorie hazardous situation. And, enjoyed a delightful brunch to boot.